[Bumblebear]

More questions . Our wet cure days were up and when we fetched them out of the container there was a pink bit where they had been squished up against one another.  I am presuming this bit has not been cured.  So, do we cure that bit again?  Can we just cook it as is and someone will get a mouth of pork with their ham?  Oh what to do?

Also, do we need to dry them as we did the dry cured meats?  We are slicing some for gammon steaks and cooking the rest for ham.

[Eve]

The pink will probably be fine - though you might want to eat that bit first 

No need to dry as you'll be soaking ham before boiling anyway. Will you be smoking it?

[Bumblebear]

No smoking, just boiling and baking.

[Eve]

Then no need to dry, just soak and boil and bake... and eat!